Sweet Potato & Cabbage Slaw

By blum099

Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 6 servings, 1 cup each
Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

Ingredients

• 2 tablespoons canola oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon salt
• 3 cups coarsely grated peeled sweet potato (about 1 large)
• 3 cups thinly shredded napa or savoy cabbage
• 4 scallions, trimmed and thinly sliced
• 1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)

Preparation

Step 1

Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.